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Entries tagged with 'rose'

Preserved: Raspberry Rose Jam

Sweets Emily Teel Post a comment

Raspberry and rose are a natural combination, and not just in grandma's yard. Rather than thinking this of this as a straight one-to-one pairing, the result is a jam with a layered profile. One bite is fruit-forward, the next more floral. The tartness of the berries tempers out the rose, which prevents the jam from having a soapy flavor. More

6 Great French and Italian Rosé Wines Under $16

Drinks Rebeccah Marsters Post a comment

Like summer tomatoes or fall leaves, rosé is seasonal, and once this year's vintage is out, last year's is no more. This ephemeral nature makes it all the more alluring, and it also means now that spring has fully sprung, it's time to dip into the 2012 rosés. Drink them while you can, as if you needed an excuse. There are tons of worthy pink wines out there, and I did my best to taste a lot of them. None were over $16, and while all were perfectly chuggable, especially if you happen to be sitting in the sun somewhere, these were my top six. More

Pie of the Week: Rosewater Lime Transparent Pie

Sweets Sarah Baird 7 comments

The Kentucky regional favorite, Transparent Pie, gets a twist with the addition of rose and lime. More

The Serious Eats Budget Rosé Hall of Fame

Drinks Maggie Hoffman 2 comments

One of the great things about rosé is how good it is with food—whether you're serving a tomato salad or grilled seafood, pork chops or fried clams, your food will likely taste even better with a glass of rosé. Here are our favorite bottles of rosé under $15 (with one that's just a buck more that's too delicious to leave off the list). More

Cook the Book: Rose Petal Ice Cream

Serious Eats Caroline Russock 1 comment

There's something inherently romantic about this Rose Petal Ice Cream. Bringing together two classic expressions of love—red roses and shared sweets—a dish of Rose Petal Ice Cream (with two spoons, of course) is about as romantic as dessert gets. More

Raspberry-Rosé Sorbet

Serious Eats David Lebovitz Post a comment

The alcohol in the wine keeps it from freezing too hard in the ice cream maker, but it sets up perfectly after a stint in the freezer. More

Scooped: Jasmine Tea and Rose Petal Sorbet

Serious Eats Max Falkowitz 5 comments

After my Thanksgiving excesses, I needed to atone. I also needed to shake my head clear of the pumpkin-spiced everything clouding my culinary imagination. This sorbet was as easy to make as a pitcher of iced tea, but much more refreshing. More

Hyssop and Rose Sponge Layer Cake

Serious Eats Max Falkowitz Post a comment

[Photograph: Max Falkowitz] Like lavender, hyssop really comes into its own with desserts. Dried leaves can be infused into any water-based liquid, unlocking their full flavor. I wanted to take advantage of sponge cake's high water content to carry hyssop's... More

Serious Grape: A Mixed Case for Holiday Emergencies

Deb Harkness 3 comments

"If nothing else, get three bottles of sparkling wine into your house or apartment now." [Flickr: bignoseduglyguy] It's that time of year again, when your life is about to get really hectic. Before you hit the panic button, do yourself a favor and go out this weekend and buy a mixed case of wine. With a mixed case of wine in your closet, you'll be prepared for the drop-by visitors, last-minute takeout decisions, and leftovers that can make the most organized person scramble. Most of us remember to buy wine for the family dinners and big celebrations of the months to come—it's the smaller stuff that makes you want to tear your hair out. I'd recommend buying three bottles of... More

An Uncommon Apple Tart Featuring Goat Cheese and Rose

Serious Eats Amanda Clarke 6 comments

As much as I’m loath to admit it, dessert was never meant as sustenance. Rather, it is the non-essential flourish, a luxury that one allows—perhaps occasionally, perhaps daily—once the primal necessity of nourishment has taken place with the rest of... More

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